Calf Liver with Sultanas
Chef: Franco Colombani Restaurant: Sole Maleo
Ingredients for 4:
400g of calf liver cut into 4 slices
40g butter
1/2 tablespoon sultanas soaked in water and wine
1 tablespoon Port
1 tablespoon Cognac
Traditional Balsamic of Modena
Salt and pepper as needed
Brown and cook the liver in the butter. Be careful not to overcook, it should be moist and light pink
Add the sultanas, tomato, Port and Cognac and mix well to make a smooth sauce
Adjust with pepper and salt
Immediately before serving, sprinkle each slice with 4 drops of balsamic vinegar
